I’ve been meaning to share the Mother’s Day breakfast that Bond prepared for me, because it was so good and exactly what this mama was craving.
The menu was: Buttermilk Pancakes, hash browns and thick-cut peppered bacon.
What a sweet husband I have...and he is a grill king and overall super fun guy, too! Lucky me...
Buttermilk Pancakes
- Vegetable or canola oil
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking Soda
- 2 tablespoons sugar
- 1 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 3 tablespoons melted butter (you can use vegetable or canola oil)
- 1 teaspoon vanilla extract
Heat griddle on medium low heat and brush with oil.
Sift the dry ingredients into a bowl. Whisk the buttermilk, egg, and oil together in a separate bowl and add to the dry ingredients. Stir together, but be careful not to over mix...you don’t want the gluten to start tightening up!
Use a measuring cup to spoon 1/4 cup pancakes onto the griddle. Cook, flipping when the surface of pancakes are covered in air bubbles, about 2-1/2 minutes to 4 minutes on each side.
Makes about 12 pancakes.
